My Foray Into Food Storage

A regular gal learning about Food Storage, Home Cooking, Canning, Gardening, and more!

New, Improved, Super Easy Homemade White Bread!


When do I ever leave well enough alone? If you ask my kids, they would tell you, “Never.” Sometimes messing with something truly destroys it, but, other times, it is so much better!

That’s the case with my homemade white bread. I started with a really great recipe from a friend and tweaked it to my family’s tastes. I posted that recipe with a step by step hereI tweaked it again and did a cost analysis for you (homemade versus store bought bread) and posted it here.

I kept tweaking the recipe and have received many compliments, including one from my sister who said it was the best bread she’s eaten. So, without further ado, here’s my updated white bread recipe.





Easy, Peasy Bread by Laurie Nguyen (2 1-lb loaves)

Adapted from “Pound-It-Bread” by Joan Miller


1 ½ cup lukewarm water

2 T active dry yeast

½ cup granulated sugar

1 cup evaporated milk (can use regular milk, half-n-half, or cream)

1 T white vinegar

2 T (salted) butter, melted

2 t salt

1 ½ T dough enhancer

¼ cup vital wheat gluten (gluten flour)

5 ½ cups bread flour


Add sugar and yeast to water. Stir and let sit until yeast blooms (looks bubbly). Add vinegar to evaporated milk and let sit until yeast is ready. Stir water/yeast mixture again and pour into a mixing bowl along with evaporated milk/vinegar mixture. Add melted butter, and all dry ingredients.


Mix on low until a dough forms, then let your mixer “knead” the dough for a few minutes until it looks smooth. Dump onto a floured counter and divide dough into two equal pieces. Let dough rest/rise for 20+ minutes. After resting, pound each piece of dough for one minute (with a rolling pin), then form into a loaf and put in a greased loaf pan (8×4 to 9×5 size pan). Let rise until the dough is about 1 inch over the pan’s edge.


Place in a preheated 400 degree oven for 10 minutes. Cover with foil and cook for an additional 15-20 minutes or until the bread is done. Remove from oven, then remove bread from pan and let it cook on a rack. You can cut it right away, but the slices will not be even, and your bread will get crushed. If you can wait until it’s completely cool, your slices will look a lot better and be more even.




In my family, the first loaf goes SUPER fast!  The second loaf lasts a little longer, but, often, by the time we finish it, it’s a bit stale and not so yummy anymore.  When I bought my larger loaf pans (my ode to my lovely new pans here), I decided to adapt my recipe to make one slightly larger loaf rather than two smaller loafs.  See the difference between the two pans?






If you have large bread pans, you may want to use this version of the recipe.


Easy, Peasy Bread by Laurie Nguyen (1 larger loaf for a 10×5 pan)

Adapted from “Pound-It-Bread” by Joan Miller


1 cup lukewarm water

1 T active dry yeast

1/3 cup granulated sugar

2/3 cup evaporated milk (can use regular milk, half-n-half, or cream)

2 t white vinegar

1 1/3 T (salted) butter, melted

1 1/3 t salt

1 T dough enhancer

2 T plus 2 t vital wheat gluten (gluten flour)

3 cups bread flour plus a little more (usually less than ¼ cup)



Same instructions as recipe above, except that this makes one loaf. Don’t divide when you put it on the counter to rest.




So, what do you think?  Have you thought about making your own homemade, sandwich bread?  If so, please try my recipe and let me know what you think!


Or, if you have your own favorite recipe, I’d love it if you shared it with me and my readers!

Laurel Laurie Staten Nguyen Newhall, CA


Author: Laurie Nguyen

I am a happily married, stay at home mom with four sons, ages 24, 22, 18, and 14. I'm not a professional blogger, and I'm certainly not a foodie or a chef. But I like food, so I think I'm qualified to write about my own life experience with food. Want to be a little more prepared for the unexpected? Check out my Food Storage Blog, Have a question about Food Storage? Email me:

7 thoughts on “New, Improved, Super Easy Homemade White Bread!

  1. Love the idea of making homemade sandwich bread… Is the dough enhancer & wheat gluten necessary? If so, is it difficult to use & where do you find them? Thanks for the insight!

    Liked by 1 person

    • Thanks for reading my blog! Here are the answers to your questions. First, dough enhancer and vital wheat gluten are easy to use. They are in powder form and you measure them with measuring spoons or cups.

      You asked if they are necessary. The answer is no, you can make this without it, but your results will not be the same. The most important is the Vital Wheat Gluten. Vital Wheat Gluten is the protein found in wheat (which is removed partially to create cake and all-purpose flour). Bob’s red mill sells it in my local grocery store. It’s sometimes called gluten flour. If you’re using bread flour, you will still get yummier results than store bought bread, but the vital wheat gluten does make a significant difference.

      The Dough enhancer (or conditioner) is less crucial. (Technically, anything other than salt, water, flour, or yeast are “dough enhancers.”) There are recipes online to make your own. I buy mine from either Auguson Farm or Honeyville Grain. Auguson Farms products are sold in Walmart stores that carry “food storage” products. If you can’t find it in your local store, you can make this and have a good product without it. Personally, I think it’s better with the enhancer, but it’s still good without it.

      Best of luck!


  2. Hi, Home-made bread smells heavenly! Your bread looks delicious x


  3. This bread looks fantastic! I”m gong to try this recipe. I love homemade bread 🙂

    Liked by 1 person

  4. I’ve been experimenting with breads lately. Its been mainly french and italian basic breads, so I’ve been looking for a white bread recipe. I guess it will give me an excuse to go get a bread pan.:)

    Also, I wanted to see if you knew about screen free week ( It encourages people to get off the internet, tv, smartphone for a week and do other things. I’ve started talking about it on my blog and thought it might be useful to you to encourage your readers to go try things that they’ve been meaning to do.

    Thanks again for the bread recipe.


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